Recipe For Cooking Baked Alaska

Baked Toaster Oven Dishes :: Baked Desserts

Baked Alaska

Crust
1 pie crust mix
2 Tbsp. sugar
1 egg, beaten

Filling
2 Tbsp. cornstarch
2 Tbsp. raspberry liqueur or white wine
1 C. bottled red raspberry syrup
Red food coloring
1 qt. vanilla ice cream

Meringue
4 egg whites
1/4 tea. cream of tartar
1/4 tea. salt
1/2 C. sugar

Combine pie crust mix with 2 Tbsp. sugar in bowl; stir in egg with fork until well blended. Press dough into 10-in. pie plate. Pierce bottom of pastry with a fork. Bake 15 min.

Combine cornstarch and raspberry liqueur or wine in saucepan; stir in raspberry syrup. Cook stirring constantly, until sauce thickens and bubbles, approximately 3 min. Remove from heat; tint a bright red. Drizzle several spoonfuls of raspberry sauce on bottom of cooled pastry. Scoop out the ice cream with a lrg. spoon; then layer the scoops over the sauce, drizzling more sauce over. Continue layering sauce and ice cream, ending with ice cream. Press down slightly on all layers. Freeze while making meringue.

In med. size bowl, beat egg whites with cream of tartar and salt until foamy white and double in volume. Beat in the sugar, 1 Tbsp. at a time, until meringue stands in firm peaks. Frost ice cream completely with a thick coating of meringue, being sure to spread meringue onto pastry edge making deep swirls and peaks. Freeze until serving time.

When ready to serve, bake at 475 degrees F for 3 min. or until meringue is touched with brown. Drizzle with remaining sauce. Cut into wedges to serve.

If raspberry syrup is hard to fine, Melba Sauce may be made and used.